Lotus pigeon

Method of lotus flavor pigeon:

Raw materials for making lotus pigeon:

One pigeon; 50g pork tenderloin; 25g fungus; 25g daylily; 25g mushroom; 2 scallions; 1 small piece of ginger; 1 lotus leaf; proper amount of starch

Ingredients for making lotus flavor pigeon:

20 g edible oil, 1 tsp sesame oil (3 G), 1 tsp soy sauce (3 G), 1 tsp cooking wine (3 G), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g), 1 / 2 tsp monosodium glutamate (1.5 g)

Production steps of lotus flavor pigeon:

1. Wash and shred Auricularia auricula; wash and cut daylily and mushroom into sections; wash and cut scallion; wash and slice ginger; wash lotus leaf, boil thoroughly with boiling water and cool in the air;

2. Wash the pigeons after slaughtering and marinate them with soy sauce, cooking wine, sugar, monosodium glutamate, scallion and ginger for 10-15 minutes; wash and shred the tenderloin and marinate it with salt, cooking wine, starch, soy sauce and sesame oil;

3. Add oil to the pan. When the oil temperature rises to 40% heat, pour in green onion and ginger and stir fry until fragrant. Add shredded meat, cooking wine, shredded fungus, yellow flower and winter mushroom and stir well. Put them on the plate and fill them in the stomach of pigeons after cooling. Spread the lotus leaves, wrap the pigeons and steam them in the steamer for 30 minutes.

The characteristics of lotus pigeon are as follows

Lotus pigeon is tender and delicious.

Attention should be paid to when making lotus pigeon

With the help of lotus leaves, this dish makes pigeon meat more fragrant.

Lotus pigeon

Lotus flavor pigeon is a dish made of one pigeon, 50g pork tenderloin, 25g agaric and 25g cauliflower as main raw materials, supplemented by 25g mushroom, 2 scallions, 1 small piece of ginger, 1 lotus leaf, proper amount of starch and seasoning.

Material Science

One pigeon, 50g pork tenderloin, 25g agaric, 25g daylily, 25g mushroom, 2 chives, 1 ginger, 1 lotus leaf, and proper amount of starch,

Seasoning

20G edible oil, 1tsp sesame oil, 1tsp soy sauce, 1tsp cooking wine, 1tsp refined salt, 1 / 2tsp sugar, 1 / 2tsp monosodium glutamate,

practice

1. Wash and shred the Auricularia auricula, wash and cut the day lily and winter mushroom into sections, wash and chop the scallion, wash and slice the ginger, wash the lotus leaf, boil it thoroughly with boiling water and let it cool,

2. Wash the pigeons after slaughter, marinate them with soy sauce, cooking wine, sugar, monosodium glutamate, scallion and ginger for 10-15 minutes, wash and shred the tenderloin, and marinate them with salt, cooking wine, starch, soy sauce and sesame oil,

3. Add oil to the pan. When the oil temperature rises to 40% heat, pour in green onion and ginger and stir fry until fragrant. Add shredded meat, cooking wine, shredded fungus, yellow flower and winter mushroom and stir well. Put them on the plate. After cooling, fill them in the stomach of pigeons. Flatten the lotus leaves. Wrap the pigeons and steam them in a steamer for 30 minutes.

characteristic

Lotus pigeon is tender and delicious.

The chef knows everything

With the help of lotus leaves, this dish makes pigeon meat more fragrant.

Longitude: 104.06573486

Latitude: 30.65946198